The Highfield Food Safety Level 1 course provides an introduction to fundamental food safety principles and practices. Participants will learn about personal hygiene, safe food handling procedures, and the importance of preventing contamination in food preparation. This course is suitable for anyone handling low-risk or pre-packaged foods in settings such as retail, catering, or food service.
Learning Objectives:
– Understand the importance of food safety in protecting public health.
– Identify common food safety hazards and contamination risks.
– Implement basic hygiene practices to prevent foodborne illnesses.
– Follow safe food handling procedures in compliance with regulations.
– Recognize the role of personal responsibility in maintaining food safety.
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Course Outline:
Module 1: Introduction to Food Safety
– Importance of food safety and its impact on consumer health.
– Responsibilities of food handlers in ensuring food safety.
– Overview of relevant food safety legislation and regulations.
Module 2: Microbiological Hazards
– Introduction to microbiological hazards (e.g., bacteria, viruses, parasites).
– Factors affecting the growth and survival of microorganisms in food.
– Basic measures to prevent microbiological contamination.
Module 3: Food Contamination and Cross-Contamination
– Sources and types of food contamination (physical, chemical, biological).
– Risks associated with cross-contamination and how to prevent it.
– Cleaning and sanitizing practices to maintain food safety.
Module 4: Personal Hygiene
– Importance of personal hygiene in food handling.
– Effective handwashing techniques and when to wash hands.
– Proper use of protective clothing and personal grooming standards.
Module 5: Safe Food Handling Practices
– Principles of safe food handling: temperature control, storage, and preparation.
– Handling and serving food safely to prevent contamination.
– Hygienic practices for handling pre-packaged and low-risk foods.
Module 6: Cleaning and Disinfection
– Importance of cleaning and disinfection in maintaining food hygiene.
– Procedures for cleaning food preparation areas, equipment, and utensils.
– Pest control measures and preventing pest infestations.
Module 7: Legislation and Compliance
– Overview of food safety regulations and legal requirements.
– Responsibilities of food handlers and businesses under food safety laws.
– Consequences of non-compliance and penalties for food safety breaches.
Module 8: Assessment and Certification
– Evaluation of knowledge through quizzes or assessments.
– Criteria for achieving Highfield Food Safety Level 1 certification.
– Certification validity and requirements for renewal or continuing professional development (CPD).
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